Slow-cooked lamb is a year-round favourite in my home. This is warming, nutrient-dense and more-ish. Leftovers will last in the fridge for a couple of days. For a quick lunch the next day, enjoy the lamb on a nice piece of sourdough toast or in a wrap (lettuce wrap or other) with some fresh avocado, hummous and tomato.
10 mins prep
8hrs in slow-cooker or 3-4 hrs in oven
- 1 lamb shoulder, organic pasture-fed
- 3 carrots, chopped into large chunks
- 2 white onions, finely sliced
- 2 tbsp Moroccan spice mix (find in fruit & veg shops and health food stores)
- 1 tin organic lentils, drained
- 2 x 400g tin roma or chopped tomatoes
- 1-2 cups vegetable stock
- Grapeseed oil or coconut oil
- Salt and pepper (for seasoning at the end, not while cooking if using the slow cooker)
- 1-2 bunches asparagus or any greens
- 1 cup quinoa
- Parsley and lemon to serve
- Heat a pan to medium-high heat and place the lamb shoulder on the pan to brown lightly on both sides.
- Remove and place in slow cooker. Add a little oil to the same pan and then add the sliced onions and spice mix. Let onions soften for about 10 minutes, stirring often. Remove from pan and add to slow cooker.
- Add carrots into the pan just for a couple of minutes to slightly caramelise and then add to slow cooker.
- Add the lentils, tomatoes and stock to slow cooker, making sure the lamb is evenly coated with the liquid and vegetables.
- Cover with lid and cook on low heat for 8 hours. If using an oven, you would add everything to a Le Creuset pot with a lid or use a roasting pan and cover it tightly with foil, and cook for 3-4 hours in an oven at 170C.
- Half an hour before the lamb is ready, rinse the quinoa really well. Add to a pot with 2 cups of water, bring to the boil then reduce to simmer, lid on, for 15-20 mins. Once ready, fluff with a fork.
- Steam or sauté asparagus or greens.
- Once everything is ready, heap some quinoa onto a plate with some of the lamb and greens. Top with freshly chopped parsley and a squeeze of lemon.